I discovered this recipe and immediately fell for the warm apple-cider infused cookies sandwiched with buttercream and caramel. They feel like fall in dessert form — soft, cozy, and deliciously indulgent.
Why You’ll Love This Recipe
I love how this recipe takes the classic whoopie pie format and elevates it with a real apple cider reduction, subtle warm spices, and a caramel centre. The cookie halves come out soft and cake-like, while the apple-cider buttercream brings brightness and the caramel adds richness. It’s special enough for a gathering but fun enough to make for a quiet Tuesday.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, softened
1 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup apple cider, reduced to ¼ cup
½ cup whole milk
For the apple cider buttercream:
½ cup unsalted butter, softened
3 cups powdered sugar
¼ cup reduced apple cider
1 teaspoon vanilla extract
Pinch of salt
For the caramel filling:
½ cup store-bought caramel sauce (or homemade)
Pinch of flaky sea salt (optional)
Directions
Start by reducing the apple cider: pour 1 cup of cider into a small saucepan, simmer over medium until it reduces to about ¼ cup, and let it cool completely.
Preheat the oven to 350 °F (175 °C) and line two baking sheets with parchment.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and continue mixing until just combined.
Stir in the cooled cider reduction.
Alternately add the dry ingredient mixture and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined.
Using a tablespoon or cookie scoop, drop rounded mounds of batter (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for approximately 10–12 minutes, or until the tops are set and a toothpick inserted into the centre comes out clean. Transfer the halves to a wire rack and let them cool completely.
While the cookie halves are cooling, prepare the buttercream: beat the softened butter until creamy, gradually add the powdered sugar, then the cooled cider reduction, vanilla extract, and salt. Mix until smooth and fluffy.
To assemble: match up cookie halves by size. Pipe or spoon the buttercream onto the flat side of one half. Drizzle a bit of caramel sauce over the buttercream (and sprinkle flaky sea salt if desired). Top with the matching half and press gently just enough for filling to reach the edge. If preferred, chill about 20 minutes so buttercream sets before serving.
Servings And Timing
This recipe yields 12 whoopie pie sandwiches.
Prep time: approximately 30 minutes.
Bake time: approximately 10–12 minutes.
Total time: about 40–45 minutes.
Variations
Swap the spices: you could replace the cloves with a pinch of ground ginger for a warming twist.
Use homemade caramel instead of store-bought for a richer flavour.
For a lighter version, omit the caramel layer and just use the apple-cider buttercream.
Add chopped pecans between the filling for crunchy texture.
Instead of whole milk, try half milk/half buttermilk for a slight tang (though texture may change).
Storage/Reheating
I store these in an airtight container in the fridge for up to 3 days. I put parchment between layers to prevent sticking. If I plan ahead, I’ll bake the cookie halves, freeze them (unfilled) for up to a month, then thaw and fill right before serving so they stay fresh. For serving, I prefer them slightly chilled for a firmer filling, but they’re great at room temperature if I want a softer buttercream.
FAQs
How should I reduce the apple cider and why?
I pour 1 cup of apple cider into a small saucepan, simmer over medium heat until it reduces to about ¼ cup — this takes ~10-15 minutes. The reduction concentrates the apple flavour and acidity, which gives the cookies their distinct apple note.
Can this recipe be made dairy-free?
I haven’t personally tested a full dairy-free version, but you could try substituting vegan butter and a non-dairy milk for the milk. You would also need to ensure the caramel sauce is dairy-free. Texture and rise might vary slightly.
What if I skip the caramel filling?
Yes — you can omit the caramel and use only the apple-cider buttercream as the filling. It will still be delicious, with less richness and gooeyness, but perhaps a bit simpler if you prefer that.
Can I scale this recipe up?
Yes — if I increase the recipe by 1½ or double it, I increase all ingredients proportionally. I also keep an eye on baking time: larger whoopie pies might need an extra minute or two in the oven.
Can I freeze the assembled whoopie pies?
I prefer to freeze the cookie halves without the filling for up to a month. Then I thaw, fill, and serve. Freezing assembled pies might compromise texture or cause the buttercream to become overly firm or separate.
Conclusion
I love how this recipe captures autumn in every bite: the spiced, cake-like cookie exterior paired with a tangy apple-cider buttercream and gooey caramel centre create a dessert that feels both elevated and homey. Whether I serve them at a gathering or treat myself to a batch, they always hit that cozy-comfort spot. If you like, I can walk you through how to scale the recipe further or adjust for dietary needs.
Soft, spiced whoopie pies filled with apple cider buttercream and gooey caramel — a perfect cozy dessert for fall.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, softened
1 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup apple cider, reduced to ¼ cup
½ cup whole milk
½ cup unsalted butter, softened (for buttercream)
3 cups powdered sugar
¼ cup reduced apple cider (for buttercream)
1 teaspoon vanilla extract (for buttercream)
Pinch of salt (for buttercream)
½ cup store-bought caramel sauce (or homemade)
Pinch of flaky sea salt (optional)
Instructions
Reduce the apple cider by simmering 1 cup in a saucepan over medium heat until it reduces to ¼ cup. Let it cool completely.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate large bowl, beat softened butter and brown sugar until light and fluffy. Add egg and vanilla, and mix until combined.
Stir in the cooled cider reduction.
Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry. Mix just until combined.
Drop 2-tablespoon mounds of batter onto baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until tops are set and a toothpick comes out clean. Cool on a wire rack.
For the buttercream: beat softened butter until creamy. Add powdered sugar gradually, then cider reduction, vanilla, and salt. Beat until fluffy.
To assemble: pair cookies by size. Pipe or spoon buttercream onto one, drizzle caramel, sprinkle sea salt if desired, and top with another cookie. Chill 20 minutes if needed for buttercream to set.
Notes
Use parchment between layers when storing to avoid sticking.
Freeze cookie halves unfilled for up to a month for freshness.
Caramel filling can be omitted for a simpler version.
For added crunch, add chopped pecans to the filling layer.
Use homemade caramel for deeper flavor if desired.
